Place the olive oil, balsamic and dried basil into a jar with a lid and shake until well mixed. Set aside.
In a large bowl add the nectaplum slices, mozzarella and red onion.
Slice the tomatoes into wedges taking out the middle part with a sharp knife leaving the outer wall and discarding the seeds.
Roughly chop the basil and add to the bowl along with the tomatoes.
Season with salt and pepper.
Drizzle the dressing over the salad and toss gently making sure everything is well coated.
Taste and season again of you think it needs it.
Garnish with more fresh basil and serve on a platter.